Slice a vanilla bean in half. Using the back of the knife, scrape the seeds from the pod.

Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside.

Put the sugar and water in a saucepan over medium heat. Bring the sugar to a boil. Let the sugar cook (do not stir using a spoon, at most, you may swirl the pan to avoid hot spots) until it reaches a deep amber color.

Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together.

Pour into a jar and keep in the fridge. The sauce will thicken, but it is more of a loose sauce.

This will keep for about a week in the fridge.